Fabrication of zein/alginate delivery system for nanofood model based on pumpkin

Abstract

Gastrectomy is among the most crucial types of surgeries proposed to treat gastric cancer and obesity. Gastrectomy patients experience difficulties such as energy deficit, anorexia, and malnutrition. The objective of the present study was to introduce nanofood as a fruitful strategy to supply the needed energy and nutrients for these patients and particularly control the release of proteins, lipids, and carbohydrates on the simulated gastrointestinal tract (GIT). Cooked pumpkin puree (CPP), sodium caseinate, sesame oil, rice bran oil, rice starch, sugar and pectin were applied to prepare oil in water nanoemulsion. Six delivery systems were prepared including various concentrations of zein (0.02–0.15% w/v) and alginate (0.01–0.16% w/v) in acidic (2.45–2.81) and alkaline (11.45–11.82) pH ranges. The particle size (83.5–207.0 nm) and calorific values (467.2–498.4 Cal/100 g) of samples were measured. Encapsulated food matrix nanoemulsion with zein/alginate's biopolymers delivery system (0.15:0.16 w/v, pH = 8.30) with 489.9 Cal/100 g exhibited the least digestible nutrients in the mouth (0.10%>) and gastric phase (6.91%>). It has high release nutrients in the small intestine phase (72.14%>). Therefore, it is introduced as the optimal formulation. The use of CPP in nanoemulsion formulation besides other ingredients is a good strategy to prepare nanofood for gastrectomy patients.